Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later use.

While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until they are cooked through and have a golden brown exterior. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes, until fragrant but not browned.

Pour in the heavy cream, stirring constantly. Allow the mixture to simmer for about 4-5 minutes, then gradually sprinkle in the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

Add the drained fettuccine and sliced chicken to the Alfredo sauce. Toss well to coat everything evenly in the creamy sauce. Cook for an additional 2-3 minutes to heat through and meld the flavors.

Plate the Garlic Chicken Alfredo and garnish with fresh parsley. Enjoy the delicious flavors and comforting texture!